New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas
Creamed Garden Potatoes and Peas
Ingredients
- 2 pounds small red potatoes, quartered
- 3 cups fresh or frozen peas
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 3 tablespoons plus 1 teaspoon all-purpose flour
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups 2% milk
- 1 cup half-and-half cream
Directions
- Place potatoes in a large saucepan and cover water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain.
- Meanwhile, place peas in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain.
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.
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